Beef Burgundy

• 1 1/4 lb. beef round tip steak, cut into 1-inch chunks
• 3 stalks celery, sliced
• 2 crushed garlic cloves
• 3/4 c. dry red wine
• 1/2 tsp. thyme
• 2 to 3 tsp. liquid gravy flavoring
• 1/4 c. flour
• 2 c. sliced mushrooms
• 1 sliced onion
• 12 peeled baby carrots
• 2/3 c. beef broth
• 1/4 tsp. each: marjoram, salt and pepper

1. Heat oven to 325u0b0.
2. Grease baking dish.
3. Place beef in baking dish.
4. Toss with gravy and flour.
5. Set aside.
6. Spray 12-inch skillet and cook mushrooms, celery, onion and garlic about 6 minutes or until tender, but crisp.
7. Transfer to baking dish along with carrots, wine, beef broth, thyme, marjoram, salt and pepper. Bake, covered, about 1 hour and 15 minutes.
8. Uncover to stir occasionally until beef is tender and vegetables are cooked through.
9. Replace cover after each stirring.
10. Makes 6 servings.

beef round tip steak, stalks celery, garlic, red wine, thyme, liquid gravy flavoring, flour, mushrooms, onion, carrots, beef broth, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032549 (may not work)